4 ounces hot fudge
4 ounces caramel candy
1/4 cup honey-roasted peanuts
1 scoop vanilla ice cream
4 ounces strawberry topping
Paint hot fudge on half of the exterior of a tulip glass and caramel on
the other half. Sprinkle chopped peanuts on the hot fudge and caramel.
Freeze the glass for up to an hour.
Scoop vanilla ice cream into pre-coated glass.
Cover ice cream with strawberries and top with whipped cream and cherry.
Top contents inside the glass with hot fudge.
Drizzle medium-size round plate with hot fudge and place sundae in the
center of plate.
Sprinkle plate with chopped peanuts.
Pour the cream mixture into an ice cream maker and freeze according to
the manufacturer's instructions. When nearly frozen and the consistency
thick whipped cream, add the cherries. Churn or stir just until mixed.
Transfer the ice cream to a freezer safe container. Cover and freeze
until firm, at least 3 hours or up to 3 days, before serving.